Meet your new go-to dessert: the 3 Ingredient Creamy Yogurt Cake. This delightfully simple cake is the answer to your dessert cravings when you want something luscious, homemade, and unfussy. A whisper-soft crumb, velvety on the tongue, and wonderfully bright from a generous helping of yogurt, this cake delivers incredible flavor and texture using just three everyday ingredients. Whether you’re hosting a last-minute brunch or in the mood for a sweet midnight treat, the 3 Ingredient Creamy Yogurt Cake rises to the occasion. I’m obsessed with how easy it is and how showstopping the results are every single time!

3 Ingredient Creamy Yogurt Cake Recipe - Recipe Image

Ingredients You’ll Need

You’d never guess something so decadent could come from only three items! Each ingredient in the 3 Ingredient Creamy Yogurt Cake plays a starring role, bringing its own unique magic to the party—think creamy tang, cloud-like lift, and a beautiful tenderness that keeps you coming back for more.

Nonfat vanilla Greek yogurt (1 2/3 cups / 400 g): This is the heart of the cake, lending its creamy texture, natural sweetness, and subtle tang that sets the flavor apart.
Eggs (4 large): Eggs act as the structure and leavening here, making the cake sturdy yet fluffy—don’t skip them!
Cornstarch (4 tbsp / 32 g): The secret weapon for silkiness, cornstarch binds everything together and ensures your cake has that creamy bite instead of being custardy or dense.

How to Make 3 Ingredient Creamy Yogurt Cake

Step 1: Prepare Your Pan

Start by giving your 6-inch round cake pan a good mist with cooking spray. Then tuck in a large piece of parchment paper, letting it cover the bottom and sides and rise up a bit above the rim. Don’t stress if it’s wrinkly or imperfect—this cake was born to look a bit rustic, and those crinkles give it charm! Press the parchment in snugly, folding and creasing as needed.

Step 2: Make The Batter

Grab a large mixing bowl and whisk together the yogurt and eggs until beautifully combined. This is also when you’d whisk in a little sugar if your sweet tooth demands it (totally optional!). Once smooth, sprinkle in the cornstarch and mix until you have a dreamy, lump-free batter. Pour your batter straight into the lined cake pan, and you’re already halfway there.

Step 3: Bake to Perfection

If you’re using an air fryer, preheat to 320°F (160°C). Let your cake bake for 20-23 minutes. The cake should look puffed up and lightly caramelized on top, and when you give it a little shake, it won’t be wobbly or runny. Prefer the oven? Preheat to 350°F (177°C), set the timer for 70-75 minutes, and look for the same signs—a golden, set top and a gentle deflate as it cools. Some wrinkles or shrinkage are part of the charm!

Step 4: Cool and Chill

Patience pays off here. Let your 3 Ingredient Creamy Yogurt Cake cool at room temp for about 30 minutes, then slide it into the fridge for at least two hours. I’m a fan of making this cake the night before and letting it chill overnight—the flavors deepen and the texture turns truly dreamy. When you’re (finally!) ready to serve, let the cake return to room temp for 15-30 minutes. If you’re feeling extra, a drizzle of honey or a dusting of powdered sugar is pure heaven.

How to Serve 3 Ingredient Creamy Yogurt Cake

Garnishes

This cake’s simple base means you can let your creativity shine when it comes to toppings. A classic drizzle of honey adds floral sweetness, but why stop there? Fresh berries, chopped pistachios, a shower of powdered sugar, or a few edible flower petals turn your 3 Ingredient Creamy Yogurt Cake into a true showpiece. Even a dollop of tangy whipped cream or a spoonful of lemon curd makes every slice feel special.

Side Dishes

Pair each slice with juicy, in-season fruit—think strawberries, mango, or peaches. For a brunch or light dessert, try it with a fruit salad tossed in mint or a compote served warm on the side. A scoop of good vanilla or pistachio gelato alongside transforms the cake into an extra-luxurious treat.

Creative Ways to Present

Cut your 3 Ingredient Creamy Yogurt Cake into wedges for a clean, classic look, or use a round cutter for elegant mini cakes at a party. You can even layer slices with yogurt and berries in glass cups for playful parfaits. If you’re feeling whimsical, top with a sparkler or single candle for birthdays—a celebration doesn’t get cozier than this!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake snugly in plastic wrap or store in an airtight container in the fridge. It keeps happily for 2-3 days—just let slices come back toward room temperature before enjoying for the dreamiest, creamiest texture. The flavor develops as it rests, so day-two cake might be the best bite!

Freezing

To freeze, portion the 3 Ingredient Creamy Yogurt Cake into slices and wrap individually in plastic wrap before sealing in a freezer bag. Thaw slices overnight in the fridge; while the texture softens a touch, the creamy, delicate flavor holds up beautifully.

Reheating

While this cake is lovely served cold or at room temperature, you can warm slices gently in the microwave for 5-10 seconds if you prefer a bit of warmth. Be careful not to overheat, as too much time can change the texture. A freshly warmed slice with a spoonful of berry compote is pure comfort.

FAQs

Can I use a different type of yogurt for this cake?

Absolutely! While nonfat vanilla Greek yogurt provides a thick, creamy base and subtle sweetness, you can experiment with plain Greek yogurt or even whole milk Greek yogurt for richer flavor. Just note that different yogurt styles may affect both the taste and firmness of the finished cake.

How do I know when the 3 Ingredient Creamy Yogurt Cake is fully baked?

Look for a beautifully puffed, caramelized surface. The cake should no longer jiggle when gently shaken and a toothpick inserted near the center should come out mostly clean. It will deflate a little as it cools—don’t worry, that’s normal and gives it a lovely, rustic texture!

Can I add extra flavors or mix-ins?

Definitely! This recipe is a dreamy blank canvas. Try a few drops of vanilla or almond extract, fold in lemon zest, or sprinkle in a handful of fresh berries before baking. Just be careful not to add too much extra moisture, as it may affect how the cake sets.

My cake shrank after baking. Did I do something wrong?

Not at all! The 3 Ingredient Creamy Yogurt Cake will naturally deflate and wrinkle a bit as it cools and settles—that’s part of its rustic charm. As long as it’s set, moist, and creamy inside, it’s perfect.

Can I use a different size pan?

You sure can! A 6-inch pan gives you a lofty, thick cake, but you can also use a slightly larger pan for a thinner result—just watch the baking time, as a thinner cake may finish more quickly. Don’t forget to line with parchment for easy removal!

Final Thoughts

If you’re searching for a dessert that’s fuss-free yet endlessly rewarding, the 3 Ingredient Creamy Yogurt Cake is pure magic. It’s one of those recipes you’ll turn to again and again, delighting friends and family (and yourself!) with each slice. Dive in and let this easy, creamy cake earn a spot in your favorites—trust me, it’ll become a cherished classic in your home, too.